tonight i noticed we have not one or two, but about four delicata squash (is squash the plural of squash?) in the fridge. since i've been on a bread making kick lately (well, a bagel making kick, to be more specific, but that could be a whole other post), i decided i really wanted to make a squash bread.
so i figured out what kind of squash it is we have - it's delicata. and thanks to this really helpful chart on squashes, including appropriate squash substitutions and some flavor and texture descriptions - i've narrowed my recipe candidates down to just a few. my theory on bread (or really any recipe i look for when trying to use the CSA veggies) is the fewer the ingredients, the better. simple recipes seem to really bring out the flavors in our fresh, local, organic veggies. and that's really the point, isn't it?
